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Cheese Stuffed Zucchini Boats

Cheese stuffed zucchini boats are a low carb dinner built on tender baked zucchini halves filled with a creamy ricotta-meets-mozzarella mixture. Expect golden, bubbly melted mozzarella with browned, blistered edges right from the oven.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 medium zucchini halved lengthwise
olive oil
  • 2 tbsp olive oil
garlic
  • 4 clove garlic minced
cherry tomatoes
  • 1 cup cherry tomatoes halved
ricotta cheese
  • 1 cup ricotta cheese
mozzarella cheese
  • 1 cup mozzarella cheese, shredded divided
parmesan cheese
  • 0.25 cup parmesan cheese, grated
Italian seasoning
  • 1 tsp Italian seasoning
salt and black pepper
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
garnish
  • 0.5 fresh basil for garnish
  • 0.25 tsp red pepper flakes for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and bake setup
  1. Preheat the oven to 400°F. Let it fully heat before baking so the zucchini cooks through and the cheese sets quickly.
  2. Halve the zucchini lengthwise and scoop out the center from each half, leaving a 1/4-inch shell. Chop the scooped flesh and set it aside.
  3. Brush the zucchini shells with olive oil, then season with salt and black pepper and place cut-side up in a baking dish. Keep the shells intact for sturdy boats.
Make the filling
  1. Sauté the minced garlic in olive oil for 30 seconds. Stop when fragrant, before it browns.
  2. Add the chopped zucchini flesh and cherry tomatoes, then cook for 3–4 minutes until softened. Stir so the mixture heats evenly.
  3. Remove the pan from the heat and mix in the ricotta, half the mozzarella, parmesan, and Italian seasoning. Stir until evenly combined.
  4. Fill each zucchini shell generously with the cheese mixture and top with the remaining mozzarella. Pile it slightly so it overflows and browns at the edges.
Bake and garnish
  1. Bake at 400°F for 20–25 minutes until the zucchini is tender and the cheese is golden and bubbly. Look for blistered, browned spots on the mozzarella edges.
  2. Garnish with fresh basil and red pepper flakes right after baking. Serve while hot so the cheese stays melted.

Notes

Pro tip: leave a true 1/4-inch zucchini shell so the boats hold their shape while baking. Store leftovers in an airtight container in the fridge up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because zucchini can release water and soften. For a lighter option, use part-skim mozzarella while keeping the same baking time.